CN101503656A - Preparation and brewage of fruit pulp wine - Google Patents
Preparation and brewage of fruit pulp wine Download PDFInfo
- Publication number
- CN101503656A CN101503656A CNA2009101112889A CN200910111288A CN101503656A CN 101503656 A CN101503656 A CN 101503656A CN A2009101112889 A CNA2009101112889 A CN A2009101112889A CN 200910111288 A CN200910111288 A CN 200910111288A CN 101503656 A CN101503656 A CN 101503656A
- Authority
- CN
- China
- Prior art keywords
- pulp
- fruit pulp
- wine
- fruit
- proportioning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses preparation and brewing of fruit pulp wine, and belongs to wine preparation and brewing technology. The fruit pulp wine comprises the following ingredients by percentage: 60 to 70 percent of fruit pulp, 10 to 15 percent of red yeast rice and 20 to 25 percent of mineral water. The fruit pulp is one or three or a mixture of any two of greengage fruit pulp, plum fruit pulp and peach fruit pulp and serves as a main raw material for wine brewing. A brewing process of the invention comprises the following steps: adding the fruit pulp and the mineral water in proportion, uniformly stirring the fruit pulp and the mineral water, adding the red yeast rice, and covering a cover after uniform stirring; and after that, stirring the mixture for two to three times each day for fermentation for 30 to 45 days, subjecting the mixture to separation and extraction in a centrifuge after wine is brewed, and obtaining the ready-to-drink fruit pulp wine after the settlement and filtration. In the fruit pulp wine, pure natural fruit pulp is used as a main raw material, and then red yeast rice is brewed. The fruit pulp wine has the functions of improving bowel function, astringing the lung and lubricating the intestines, promoting blood circulation and removing obstruction in channels, strengthening the liver and the stomach, relieving summer heat and aiding digestion, and can reduce the incidence rate and death rate of coronary heart disease after the drinking of a proper amount of fruit pulp wine.
Description
Technical field
The present invention relates to the preparation and the brewing technique of drinks, is raw material with the fruit slurry specifically, and the adding red colouring agent for food, also used as a Chinese medicine is brewageed the preparation of the fruit pulp wine that forms and brewageed.
Background technology
Fruit wine has effects such as promoting blood circulation and removing obstruction in channels, and mouthfeel is good, and is all-ages, so very popular.Studies have shown that according to relevant R﹠D institution, wine can increase the high-density lipoprotein (HDL) in the blood, reduce the deposition of neutral fat, thereby the pathology that prevents coronary artery delays atherosclerotic generation and development, can also suppress and reduce hematoblastic condensing, thereby reduce the formation of thrombus, the prevention myocardial infarction is drunk pulp wine in right amount and can be reduced evidence of coronary heart diseases and mortality ratio.The history in existing several thousand of the brewing technology of China.Wine is from the starting material of initial jowar, barley, Mi Zuowei wine brewing, and development can utilize fruit, flower, honey etc. to brew wine into as raw material so far.The kind of wine also develops into many kinds from liquor, yellow rice wine, as: grape wine, beer, medicinal liquor, mead or the like.Along with the progress and the science and technology development of society, the brewing method of drinks, kind etc. are all being upgraded and are being changed, and its function and effect are also constantly improving.
Retrieval according to pertinent datas such as Chinese patents shows, has not yet to see and uses the fruit slurry as starting material, brewages into the relevant report of wine.
Summary of the invention
The objective of the invention is to provide that a kind of prescription is simple, making method is easy and brewing time is short, promptly can be used as beverage usefulness, have again health body-building fruit pulp wine preparation with brewage.
The technical solution adopted for the present invention to solve the technical problems is: a kind of batching of fruit pulp wine and proportioning:
Fruit slurry 60～70%,
Red colouring agent for food, also used as a Chinese medicine 10～15%,
Mineral water 20～25%.
Described fruit slurry is the green plum pulp, and wherein a kind of of Lee's pulp and peach pulp or three kinds and any two kinds mixed pulp are as the main raw material of wine brewing;
Described green plum pulp, Lee's pulp and peach pulp separate case are applied for a patent simultaneously;
The mixing match of described green plum pulp and Lee's pulp is 5 to 5;
The mixing match of described green plum pulp and peach pulp is 5 to 5;
The mixing match of described peach pulp and Lee's pulp is 5 to 5;
Described green plum pulp, the mixing match of Lee's pulp and peach pulp are one of three parts every.
Making method of the present invention is:
Fruit slurry and mineral water are stirred by the proportioning adding, add then and add a cover after red colouring agent for food, also used as a Chinese medicine stirs; Stir secondary to three every day later on, fermented 30 days to 45 days, become to pass through after drinking the whizzer separation and Extraction, the fruit pulp wine after precipitation, the filtration promptly can have been drunk.
The invention has the beneficial effects as follows: starch as main raw material owing to the present invention has used the fruit of pure natural, again the fruit pulp wine that red colouring agent for food, also used as a Chinese medicine is brewageed.This drinking utensils has the enhancing intestinal function, and the ease constipation of astringing the lung is promoting blood circulation and removing obstruction in channels, strong liver and strengthening stomach, and it is aid digestion to relieve summer heat, and drinks pulp wine in right amount and can reduce evidence of coronary heart diseases and mortality ratio.
Embodiment
Embodiment 1:
Get the green plum pulp, the mixed pulp of one of three parts every of Lee's pulp and peach pulps is a main raw material, adds mineral water by proportioning and stirs, and adds then and adds a cover after red colouring agent for food, also used as a Chinese medicine stirs; Stir secondary to three every day later on, fermented 40 days, become to pass through after drinking the whizzer separation and Extraction, the pulp wine after precipitation, the filtration promptly can have been drunk.
Embodiment 2:
Get the green plum pulp, 5 to 5 mixed pulp of Lee's pulp are main raw material, add mineral water by proportioning and stir, and add then and add a cover after red colouring agent for food, also used as a Chinese medicine stirs; Stir secondary to three every day later on, fermented 35 days, become to pass through after drinking the whizzer separation and Extraction, the pulp wine after precipitation, the filtration promptly can have been drunk.
Embodiment 3:
Getting the green plum pulp is main raw material, adds mineral water by proportioning and stirs, and adds then and adds a cover after red colouring agent for food, also used as a Chinese medicine stirs; Stir secondary to three every day later on, fermented 35 days, become to pass through after drinking the whizzer separation and Extraction, the pulp wine after precipitation, the filtration promptly can have been drunk.
Claims (7)
1, a kind of batching of fruit pulp wine and proportioning:
Fruit slurry 60～70%,
Red colouring agent for food, also used as a Chinese medicine 10～15%,
Mineral water 20～25%.
2, the batching of a kind of fruit pulp wine according to claim 1 and proportioning is characterized in that: described fruit slurry is the green plum pulp, and wherein a kind of of Lee's pulp and peach pulp or three kinds and any two kinds mixed pulp are as the main raw material of wine brewing.
3, the batching of a kind of fruit pulp wine according to claim 1 and proportioning is characterized in that: the mixing match of described green plum pulp and Lee's pulp is 5 to 5.
4, the batching of a kind of fruit pulp wine according to claim 1 and proportioning is characterized in that: the mixing match of described green plum pulp and peach pulp is 5 to 5.
5, the batching of a kind of fruit pulp wine according to claim 1 and proportioning is characterized in that: the mixing match of described peach pulp and Lee's pulp is 5 to 5.
6, the batching of a kind of fruit pulp wine according to claim 1 and proportioning is characterized in that: described green plum pulp, the mixing match of Lee's pulp and peach pulp are one of three parts every.
7, the making method of a kind of fruit pulp wine according to claim 1 is characterized in that: fruit slurry and mineral water are stirred by the proportioning adding, add then and add a cover after red colouring agent for food, also used as a Chinese medicine stirs; Stir secondary to three every day later on, fermented 30 days to 45 days, become to pass through after drinking the whizzer separation and Extraction, the fruit pulp wine after precipitation, the filtration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009101112889A CN101503656A (en) | 2009-03-18 | 2009-03-18 | Preparation and brewage of fruit pulp wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009101112889A CN101503656A (en) | 2009-03-18 | 2009-03-18 | Preparation and brewage of fruit pulp wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101503656A true CN101503656A (en) | 2009-08-12 |
Family
ID=40976033
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2009101112889A Pending CN101503656A (en) | 2009-03-18 | 2009-03-18 | Preparation and brewage of fruit pulp wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101503656A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101942373A (en) * | 2010-09-15 | 2011-01-12 | 安徽农业大学 | Method for making green plum fruit wine |
-
2009
- 2009-03-18 CN CNA2009101112889A patent/CN101503656A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101942373A (en) * | 2010-09-15 | 2011-01-12 | 安徽农业大学 | Method for making green plum fruit wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101649266B (en) | Highland barley red koji rice beer and brewing method thereof | |
| CN103255024A (en) | Method for brewing papaya rice wine | |
| CN106071021A (en) | A kind of compound fruitcake of Fructus Mume Herba Passiflorae Caeruleae and preparation method thereof | |
| CN103789140B (en) | A kind of brewing method of red date naked oats composite wine | |
| CN104987977B (en) | Green plum Chinese wolfberry fruit wine brewage process | |
| CN101781616B (en) | Roxburgh rose beer and preparation method thereof | |
| CN105695237A (en) | Kudzu vine root and lemon healthcare fruit wine and making method thereof | |
| CN102669633A (en) | Production method for rhus chinensis soy sauce | |
| CN101096621B (en) | Blueberry wine and preparation method thereof | |
| CN111690483A (en) | Preparation method of sealwort cherry beer | |
| CN102424780A (en) | Five-fruit wine brewing process | |
| CN1065270C (en) | Tea wine and its making method | |
| CN105861240A (en) | Low-alcohol flos rosae rugosae sweet wine beverage and method for producing same by aid of fermentation processes | |
| CN101463308A (en) | Posset preparing method and special utensil therefor | |
| CN102440291A (en) | Chinese yam milky tea | |
| CN104946446A (en) | Green plum beer and preparation method thereof | |
| CN101503656A (en) | Preparation and brewage of fruit pulp wine | |
| CN107325927A (en) | A kind of fermented type seedless wampee green plum wine and its production method | |
| CN102443503A (en) | Sprouted rice ecological beer and production method thereof | |
| CN102277259A (en) | Five-fruit biological wine and brewing process thereof | |
| CN109554253A (en) | A kind of brewing method of winter jujube, fructus lycii craft beer | |
| CN104560495A (en) | Brewing process for water chestnut wine | |
| CN101168708A (en) | Novel sweet wine | |
| CN1062303C (en) | Method for preparation of beer no containing carcinogen | |
| CN103275838A (en) | Tartary buckwheat beer production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20090812 |